Servings: 6

2 tablespoons olive oil 2 tablespoons olive oil
1 large yellow onion, diced 1 large yellow onion, diced
4 cloves garlic, minced 4 cloves garlic, minced
1 teaspoon cumin 1 teaspoon cumin
1 teaspoon smoke paprika 1 teaspoon smoke paprika
1 teaspoon chili powder (more or less to taste) 1 teaspoon chili powder (more or less to taste)
½ teaspoon oregano ½ teaspoon oregano
5 sweet Italian precooked chicken sausage (12-ounce package), cut into small chunks 5 sweet Italian precooked chicken sausage (12-ounce package), cut into small chunks
1½ pounds ground chicken or turkey 1½ pounds ground chicken or turkey
5 medium tomatillos, husks removed, washed and diced 5 medium tomatillos, husks removed, washed and diced
2 tablespoons pickled jalapeno pepper slices, diced 2 tablespoons pickled jalapeno pepper slices, diced
Half of a 12-ounce bottle pale ale beer Half of a 12-ounce bottle pale ale beer
2 cups chicken broth 2 cups chicken broth
14-ounce can navy or other white beans, drained 14-ounce can navy or other white beans, drained
5-ounce package baby spinach leaves 5-ounce package baby spinach leaves
Juice from 1 lime Juice from 1 lime
½ cup chopped fresh cilantro ½ cup chopped fresh cilantro
Salt and freshly ground black pepper, to taste Salt and freshly ground black pepper, to taste

In a large stockpot, heat the oil over medium-high heat. Add the onion, garlic, cumin, smoked paprika, chili powder, and oregano. Sauté until the onion is just tender, about 3 to 4 minutes.
Add the sausage and ground chicken. Sauté another 10 minutes, or until the sausage and chicken begin to brown.
Add the tomatillos, jalapeños, and half of the beer.
Drink the other half of the beer.
Bring to a simmer and cook until the beer has mostly reduced, about 2 minutes.
Add the broth and beans and return to a simmer. Cook 10 minutes, stirring occasionally. After 5 minutes of simmering, add the spinach and stir until wilted.
Remove the green chili from the heat and stir in the lime juice and cilantro.
Season with salt and pepper.